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Veggie Buddha Bowls with Cilantro Avocado Dressing

Marla Meridith
  • minutes
  • Serves 4

INGREDIENTS

1

Avocado

4 oz

Broccoli sprouts

1 15 ounce can

Chickpeas

1 cup

Cilantro, fresh leaves & stems

1 clove

or garlic, small

8 oz

Edamame

1

bunch Kale

1/2

Lime, juice from

1 lb

Sweet potatoes

8 oz

Tempeh, plain unseasoned

1 cup

Quinoa

1/2 tsp

Black pepper, ground

1/2 tsp

Garlic salt

1 tsp

Salt

1/2 tsp

Tumeric, ground

1/4 tsp

Turmeric

1/4 tsp

Turmeric & pinch of salt

6 tbsp

Olive oil

1/4 cup

Sour cream

1/2 cup

Water